Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product

ABSTRACT

The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated temperature until a homogenous mixture is formed. The mixture is mixed with a solution of a metal cation with a valency of at least 2 to form a fibrous product. The fibrous product is then obtained. The invention also describes the meat substitute product which is obtained with the aid of the method according to the invention.

CROSS REFERENCE TO RELATED APPLICATION

This application claims priority to and the benefit of NL1019816 datedJan. 22, 2002.

TECHNICAL FIELD

The invention relates to a method for the preparation of a meatsubstitute product which comprises protein, wherein:

-   1) a protein material, a hydrocolloid which precipitates with metal    cations and water are added to one another,-   2) the composition from step 1) is formed into a homogenous mixture,-   3) the mixture from 2) is mixed with a solution of a metal cation    with a valency of at least 2, in order to form a fibrous product,-   4) the fibrous product is isolated.

BACKGROUND

The fibrous product, possibly after further processing, forms a meatsubstitute product.

A method of this type is known from NL-C-1008364, in the name of A. C.Kweldam.

The said patent describes a method of the type described in theintroduction for processing non-animal proteins, such as proteinsderived from soya, rice, maize and the like, to form meat substitutes.It is assumed that the homogenous mixture as described above containscomplexes of protein and hydrocolloid which precipitates with metalcations, which are precipitated in the form of fibres on account of theaddition of a solution of a metal cation with a valency of at least 2.

SUMMARY

The applicant has attempted to use the method described to convert milkprotein or materials derived from milk protein into a fibrous meatsubstitute product.

In the method described, a homogenous mixture of protein, hydrocolloidwhich precipitates with metal cations and water is generally made bystirring at a temperature in the range from 20 to 90° C., moreparticularly from 30 to 90° C., and generally at a temperature ofapproximately 50° C.

At a slightly elevated temperature, the protein will melt and form ahomogenous mixture with the hydrocolloid which precipitates with metalcations and water.

It should be noted that the term homogenous mixture in the presentapplication is used to cover both emulsions, dispersions and solutions.

With some proteins, for example cheese milk protein, the use of anelevated temperature will lead to melting, with the result that thehomogenous mixture is a distribution of two liquid materials which arenot soluble in one another, i.e. an emulsion. With other milk proteins,there will be no melting, but rather dispersion or dissolution will takeplace.

In addition to the presence of organoleptic benefits, milk proteinmaterial is distinguished from vegetable protein through the absence oftrypsin inhibitors (which are present in vegetable protein material,such as soya and maize) and a superior amino acid pattern. The PDCAAS(protein digestability corrected amino acid score) of protein from cow'smilk is 1.21, while that of soya is 0.91 and that of wheat is 0.42.Normal beef has a score of 0.92; therefore, the milk protein materialactually scores better than meat.

When the method described in the preamble is applied to milk protein ora material derived therefrom, the desired homogenous mixtures is notobtained or is difficult to obtain.

It is an object of the present invention to provide a solution to thisdrawback, and to this end the present invention is characterized in thatthe protein material comprises a milk protein material, and the mixtureof protein material, hydrocolloid which precipitates with metal cationsand water is formed in the presence of an amount of a phosphatematerial.

This is because one problem is that the free calcium ions which arenaturally present in milk protein or materials derived therefrom or areadded during processing may form a precipitate with the addedhydrocolloid, which precipitates with metal cations, prematurely, whichhas a highly adverse effect on the further sequence of the method andmay lead to a serious lack of uniformity in the finished product, if ausable end product can be obtained at all.

DETAILED DESCRIPTION

In the method according to the invention described above, the presenceof a suitable amount of phosphate material means that a complex isformed with the free Ca²⁺ ion content, with the result that there is nopremature precipitation of the hydrocolloid used. A homogenous mixtureis then obtained without problems.

In addition to having the effect of forming a complex with free calciumions, phosphate also has a protein-digesting action. Theprotein-digesting action manifests itself, inter alia, in an improvedwater uptake and has a positive effect on the sensation in the mouth.

It is expedient firstly to make up a mixture of protein material andwater and to add the phosphate material to this mixture. Then, thehydrocolloid which precipitates with metal cations with a valency of atleast 2 is added, and the mixture is stirred until a homogenous mixtureis obtained. In addition to stirring, it is also possible to use otherdistribution methods, such as homogenization, milling, dispersion andthe like.

The method can be used, inter alia, with a number of milk proteinmaterials which are isolated during cheesemaking, specifically cheesecurd, cheese and cheese products; it is possible for materials such aspowdered milk, sodium caseinate, calcium caseinate (generally alkalimetal, akaline-earth metal and ammonium caseinate), whey protein,crosslinked caseine and the like to be processed.

Obviously, it is also possible to use mixtures of two or more proteinmaterials to prepare a meat substitute product.

In a method which is directed at the processing of materials such ascheese curd and cheese, to prepare a meat substitute product thestarting material is if desired converted into a finely distributed form(for example cheese is grated), and is mixed with water, hydrocolloidwhich precipitates with metal cations and phosphate material in anamount which is sufficient to form a complex with free calcium ionswhich are present. This is followed by extensive mixing to obtain ahomogenous mixture.

The phosphate material makes it possible to form a homogenous mixture,such as an emulsion, from protein material, such as milk proteinmaterial, a hydrocolloid which precipitates with metal cations and waterat elevated temperature.

The hydrocolloid which precipitates with metal cations, and is apolysaccharide, may be selected from pectin with a low methoxyl groupcontent, Gellan gum and alginate; sodium alginate is preferred. Thereare numerous commercially available alginates; in the context of theinvention, use is made of, for example, Ca-reactive alginates such as ofthe type obtained from “Brown algae”.

If a solution of a metal cation with a valency of at least 2 is added tothe homogenous mixture in which there are substantially no longer anyfree calcium ions and which contains complexes of milk protein materialand a hydrocolloid which precipitates with metal cations of this type, afibrous product will be obtained in a controlled way and, optionallyafter washing and removal of excess moisture, has a meat substitutestructure.

In connection with the invention, reference is also made to U.S. Pat.No. 4,559,233.

The said patent describes the formation of a meat substitute startingfrom whey protein.

Whey protein/xanthan gum complexes, which are precipitatedisoelectrically, are formed.

This publication does not describe the use of hydrocolloid whichprecipitates with metal cations, the formation of a complex between freecalcium ions which are present and a phosphate material and theprecipitation step using a solution of metal cations with a valency ofat least 2.

In the present method, a solution of a metal cation with a valency ≧2 isadded to the homogenous mixture, after it has been formed, in order toform milk protein/hydrocolloid fibres, such as milk protein/alginatefibres.

The metal cation solution generally contains soluble calcium ormagnesium salts or mixtures thereof. Suitable calcium salts are calciumchloride, calcium acetate and calcium gluconate.

The phosphate material which is to be used for milk protein materialwhich contains free calcium ions is generally a phosphate material whichis able to form a complex with metal cations with a valency of at least2, such as calcium or magnesium, and is expediently selected from alkalimetal and ammonium salts of phosphoric acid of polyphosphoric acid.

The phosphate material may, for example, be disodium hydrogen phosphate,trisodium phosphate or sodium hexametaphosphate.

The phosphate material may also be sodium polyphosphate (NaPO₃)_(n)where n˜25.

The amount of phosphate material to be used is at least sufficient toform a complex with the free calcium ions which are present. In view ofthe protein-digesting action of phosphate as described above, in certaincases an excess of phosphate may be desirable and will even be generallyapplied.

The phosphate material is expediently added in an amount from 0.1 to1.5% by weight, based on the total of all the constituents of thehomogenous mixture.

The salts, phosphates and the like which are to be used will in allcases be of a type and purity which are licensed for use in foodstuff.

With regard to the phosphate material which is used to form a complexwith the free calcium ions, it should also be noted that this is areadily available material which offers advantages in terms of itsprice. However, other complex-forming agents are not ruled out; forexample, if desired a known complex-forming agent such as EDTA offood-grade quality can also be used with the same effect. Other similaragents can also successfully be used.

The hydrocolloid which is sensitive to metal cations may be selectedfrom the group described above; however, it is expedient for thehydrocolloid to be sodium alginate.

Examples of suitable alginates are DMB sodium alginate (Manugel) fromKelco and FD125 from Danisco Cultor. It is also possible to use otheralginates which form a precipitate with metal cations.

During the formation of the meat substitute products according to thepresent invention, the pH of the homogenous mixture of protein,hydrocolloid which precipitates with metal cations and water isadvantageously set to a value in the range from 4 to 7.

Where the pH lies within this range will be selected according to thestructure type of the meat substitute material which it is desired toprepare.

For example, to prepare a meat-type structure starting from a milkprotein material, the pH will be set to a value between 5.0 and 7.0.

In the context of the present invention, the term meat-type structure isunderstood as meaning a structure which corresponds to the structure ofbeef, pork or chicken.

If a fish-type structure is desired, starting from milk proteinmaterial, the pH is set to a value between 4.5 and 6.0.

Specific details of the meat- or fish-type structure can be produced byvarying the quantity of hydrocolloid, such as sodium alginate, used andalso the type of alginate and the amount of calcium chloride.

In general, it is also possible to add finishing materials; they arepreferably added to the homogenous mixture of protein, hydrocolloidwhich precipitates with metal cations and water, which is formed atelevated temperature. The finishing material may be selected from aflavouring, a colouring, vegetable or animal fat, vegetable or animalproteins and/or mixtures of two or more of these materials. Obviously,it is also possible for finishing materials to be added and mixed inafter the fibrous product has been formed.

In a number of specific embodiments in which different startingmaterials are used, the method as described takes the following form.

Firstly, to form a fibrous product starting from cheese curd;

-   -   identical quantities by weight of cheese curd and water at        approximately 50° C. are mixed (total weight 2A) in the presence        of 0.8-1.2% by weight, based on 2A, of sodium polyphosphate,    -   2.5-3.5% by weight, based on 2A, of sodium alginate, as well as        water at approximately 50° C. in an amount by weight A, are        added with stirring,    -   the homogenous mixture formed is mixed with stirring with a3-5%        by weight strength CaCl₂ solution in an amount by weight A to        form a fibrous product,    -   after which the fibrous product formed is isolated and finished.

In another embodiment, to form a fibrous product starting from cheese:

-   -   identical quantities by weight of grated cheese and water at        approximately 50° C. are mixed (total weight of 2B) in the        presence of 0.8-1.2% by weight, based on 2B, of sodium        polyphosphate,    -   2.5-3.5% by weight, based on 2B, of sodium alginate, as well as        water at approximately 50° C. in an amount by weight B, are        added with stirring,    -   the homogenous mixture formed is mixed with stirring with a 3-5%        by weight strength CaCl₂ solution in an amount by weight B to        form a fibrous product,    -   after which the fibrous product formed is isolated and finished.

In yet another embodiment, the formation of a fibrous product startingfrom sodium caseinate is characterized in that

-   -   a 10-15% strength by weight solution of sodium caseinate in        water is made (total weight C) in the presence of 0.2-0.4% by        weight of sodium polyphosphate, based on C    -   butter is added in an amount of 15-20% by weight, based on C,    -   3-5% by weight, based on C, of sodium alginate, as well as water        at approximately 50° C. in an amount by weight of 80-95% by        weight, based on C are added with stirring,    -   the homogenous mixture formed is mixed with stirring with 3-5%        strength by weight calcium chloride solution in an amount of        80-95% by weight, based on C, to form a fibrous product, and    -   the fibrous product formed is isolated and finished.

In yet another embodiment, the method according to the invention ischaracterized in that, to form a fibrous product starting from wheyprotein

-   -   a 15-20% strength by weight solution of whey protein in water is        made (total weight D) in the presence of 0.2-0.4% by weight of        sodium polyphosphate, based on D,    -   butter is added in an amount of 12-18% by weight, based on D,    -   3-7% by weight, based on D, of sodium alginate, as well as water        at approximately 50° C. in an amount of 80-85% by weight, based        on D, are added with stirring, and    -   the homogenous mixture formed is mixed with stirring with 3-5%        strength by weight calcium chloride solution in an amount of        80-85% by weight, based on D to form a fibrous product,    -   the fibrous product formed is isolated and finished.

According to the invention, to form a fibrous product starting fromskimmed milk powder,

-   -   a 25-35% strength by weight solution of skimmed milk powder in        water (total weight E) is made in the presence of 0.5-1.0% by        weight, based on E, of sodium polyphosphate,    -   butter is added in an amount of 11-15% by weight, based on E,    -   4-6% by weight, based on E, of sodium alginate, as well as water        at approximately 50% C in an amount by weight of 65-75%, based        on E, are added with stirring,    -   the homogenous mixture formed is mixed with stirring with a 3-5%        strength by weight CaCl₂ solution in an amount by weight of        65-75%, based on E, to form a fibrous product,    -   after which the fibrous product formed is isolated and finished.

In the specific embodiments given above, the quantities by weight andpercentages are given as accurate numbers; however, it should beunderstood that deviations from these accurate values are permitted andthat the values are intended to give an indication of the order ofmagnitude (by weight) of the materials with respect to one another.

As has been discussed above, when the method is carried out with a viewto converting a milk protein material into a fibrous meat substituteproduct, without the presence of phosphate material, the homogenousmixture which is to be formed will not be formed or will only be formedwith difficulty, since the calcium ions which are naturally present orare added during processing lead to premature precipitation of thehydrocolloid or polysaccharide used, resulting in a product with lesscohesion which is more difficult to cut.

Surprisingly, it has now been found that the present method, for certainmilk protein materials, can even be carried out without the presence ofphosphate material, and a homogenous mixture can be formed and a goodfibrous product obtained without problems.

In a particular embodiment, therefore, in the method described above theprotein material comprises a milk protein material selected frompowdered milk, whey protein and caseinate (in particular food-gradealkali metal or ammonium caseinate), and the method is carried out inthe absence of a phosphate material.

This is because it has been found that the abovementioned materialscontain either little calcium per se (such as alkali metal or ammoniumcaseinate, in particular sodium caseinate, and whey protein) orrelatively small amounts of free calcium ions (such as powdered milk),and that in such a case good results are obtained even if the phosphateis omitted. One possible explanation for this is that materials of thistype undergo a preparation process in which the calcium which is presentis substantially removed (alkali metal or ammonium caseinate and wheyprotein) and/or the calcium is bonded in some way (powdered milk).

Since this subject also has independent inventive value, the methodwhich can be used for this selection of materials is repeated below inthe form of an independent claim.

Method for the preparation of a meat substitute product which comprisesprotein, wherein:

-   1) a protein material, a hydrocolloid which precipitates with metal    cations and water are added to one another,-   2) the composition from step 1) is formed into a homogenous mixture,-   3) the mixture from 2) is mixed with a solution of a metal cation    with a valency of at least 2, in order to form a fibrous product,-   4) fibrous product is isolated,    characterized in that-   5) the protein material comprises a milk protein material selected    from the group consisting of powdered milk, whey protein and    caseinate.

The latter-mentioned caseinate is expediently alkali metal or ammoniumcaseinate of food-grade quality.

The abovementioned series of milk protein materials forms, within therange of these materials, a selection which successfully leads to aproduct which can be used with success without phosphate. The digestingaction of the phosphate discussed above is absent in these cases;nevertheless, the product obtained is readily suitable for consumption.

The particular embodiments which are described in the dependent claimsof the present application, where they do not relate to the use of aphosphate material, are also of value in the “phosphate-free” methoddescribed above, i.e. the subject matter of claims 9-14, 21-22 is alsodeemed to be incorporated in the independently formulated methoddescribed above, in the form of particular embodiments.

The fibrous product which is obtained with the aid of the methodaccording to the invention is expediently packaged after it has beenshaped, isolated and finished as appropriate. A suitable packagingmethod is a vacuum-packaging method in which the product is placed intoplastic packaging, for example made from polyethylene, under a vacuumand the packaging is sealed. Other packaging methods which can be usedin this field may also be employed.

Before or after it has been packaged, the fibrous product may besubjected to a preserving treatment, such as pasteurization orsteralization. Pasterurization will in many cases be sufficient (forexample at 62.8-65.5° C. for 30 min). In addition to pasteurization, itis also possible to use other preservation techniques, such as theaddition of preservatives or stabilizers (Na ascorbate, benzoic acid),pH adjustment, etc.

The invention also relates to a meat substitute product which isobtained with the aid of the method described above.

Finally, the invention relates to a ready to consume meat substituteproduct which is obtained by culinary processing of the meat substituteproduct obtained according to the invention.

The product which is obtained with the aid of the method can be cookedin the oven, grilled, poached, smoked and the like without problems; itcan also be converted into snacks, sausages or the like. With regard tosnacks, it should be noted that they may be savoury, for which purposethe flavourings required can be used. However, in view of the dairynature of the starting materials, the fibrous product which is obtainedusing the method according to the invention is also eminently suitablefor forming a sweet dessert-type product.

The fibrous product is a meat or fish substitute product or a savoury orsweet dessert-like snack, in which the fibres formed adhere to oneanother naturally. The appearance of the products obtained is of aculinary nature, the colour is white and the fibres have an appearancesimilar to that of meat fibres. After processing by baking, braising,smoking, microwave heating or other treatment, it has a true meat orfish appearance and sensation in the mouth or a fibrous dessertsensation if a material which has been/can be made sweet is used.

The homogenous mixture which is formed in the method generally contains0.1 to 50% by weight of protein material, such as milk protein orproducts derived therefrom, preferably 1 to 40% by weight, based on drymatter.

The hydrocolloid which precipitates with metal cations, such as forexample sodium alginate, is present in an amount of from 0.1 to 10% byweight, in particular 1 to 5% by weight; the phosphate or polyphosphateis present in an amount of from 0.1 to 1.5% by weight, all percentagesrelating to the total weight of the homogenous mixture which is preparedin order to form the fibrous meat substitute product.

The solution used to form fibres, which is a solution of a metal cationwith a valency of at least 2 as described above, generally has aconcentration of from 0.01 to 15% by weight, preferably 0.05 to 10% byweight.

The strength of the fibre, which is related to the sensation in themouth when a bite is taken, is affected by the salt concentration. Forexample, a higher salt concentration results in a stronger fibre.

After the formation of the homogenous mixture, which takes place at atemperature of 20 to 90° C., in particular 30 to 90° C. and moreparticularly 50° C., the homogenous mixture is held at this temperatureand the solution of a metal cation with a valency of at least 2, forexample a calcium chloride solution, is added at approximately the sametemperature.

The salt solution is added with stirring, generally gradually.

The salt solution for the precipitation of the fibres will generallycontain 0.01 to 15% by weight of salt, for example CaCl₂ or Ca acetate.The CaCl₂ concentration is advantageously selected to lie in the rangebetween 0.5 and 8% by weight; it is preferable for the concentration tobe no higher than 4% by weight.

The total amount of salt solution will typically be added over thecourse of 0.5 to 5 minutes, in particular 1 minute for a batch size of 1kg.

The addition is expediently effected by spraying a salt solution ontothe homogenous mixture which is at a relatively high temperature; thesalt solution will preferably be at a temperature which corresponds tothe temperature of the homogenous mixture.

The homogenous mixture may contain fat, such as milk fat originatingfrom the milk from which the protein was separated. In this case, thefat content may be between 1 and 6% by weight, more particularly between2.5 and 5% by weight, based on the total weight of the homogenousmixture.

Obviously, if a protein product in which there is no fat (anymore) isused, fat can be added to the homogenous mixture. In this case, it ispossible to choose from vegetable and animal fats; it will be expedientto use a saturated or unsaturated vegetable fat. Mixtures of fats canalso be used.

Furthermore, colourings and flavourings can be added to the homogenousmixture.

After the fibrous product has been formed, it is thoroughly washed inorder to remove residues of metal cations, and the excess moisture isalso removed, for example by pressing. The finished product may, forexample, be vacuum-packed, after which pasteurization takes place inorder to further consolidate the product and also to obtain a good shelflife. Vacuum-packing has the further advantage that the structure of theproduct is improved further through compression of the fibres.

After washing and pressing, the fibrous product obtained has a residualmoisture content of from 1 to 80% by weight, in particular 40 to 60% byweight. However, levels which are higher and lower than these particularlevels are possible, depending on what is desired.

The invention will now be explained with reference to a number ofnon-limiting examples.

In the experiments, sodium alginate (Kelco DMB) was used as hydrocolloidwhich precipitates with metal cations; the precipitation solution usedcontained 4% by weight of CaCl₂ in water.

The phosphate material used was sodium polyphosphate (NaPO₃)n wheren˜25. All the percentages are based on weight, unless otherwiseindicated.

EXAMPLE I Cheese Curd as Starting Material

A mixture of 600 grams of curd (Maasdam curd (45+% fat in dry matter),calcium content: 533 mg/100 g, moisture content 63.4%) and 600 ml ofwater with a temperature of 55° C. and 12 grams of sodium polyphosphate(NaPO₃)n where n˜25 is prepared. The mixture is transferred to ahigh-speed mixer. 40 Grams of sodium alginate (Kelco, Manugel DMB) and600 ml of water are added with continuous mixing. The mixture preparedis sprayed with 600 ml of a 4% strength by weight calcium chloride(CaCl₂) solution with continuous stirring. The ratio between cheese curdweight and the total weight of water is in this case 1 to approximately3. During stirring, a fibre is formed and is removed from the residualliquid. After washing and pressing into the desired shape, a meatsubstitute with a structure resembling chicken and good cohesion isobtained. After pasteurization of the end product, the abovementionedmethod results in a product with a long shelf life.

EXAMPLE II Cheese as Starting Material

An amount of 600 grams (50+% fat in dry matter) of cheese of the Maasdamtype which has been ripened for 5 weeks (calcium content: 786 mg/100grams, moisture content 39.5%) in grated form is mixed with 12 grams ofsodium polyphosphate and 600 ml of water at approximately 55° C. 40Grams of sodium alginate (Kelco DMB) and 600 ml of water at 55° C. areadded to this more or less homogenous mass in a high-speed mixer withcontinuous mixing. The thick mass formed is gradually mixed with 600 mlof a 4% strength by weight calcium chloride solution until fibreformation is complete. The fibres formed are removed and are washed inample water in order to remove the excess calcium chloride. The fibrousmass is pressed into the desired shape, packaged and pasteurized. Themeat substitute obtained in this way has a moisture content of 58 to68%, a pleasant cheesy taste and a short fibre structure.

EXAMPLE III Sodium Caseinate as Starting Material

The method started from 85 grams of sodium caseinate. (DMVInternational, sodium caseinate) with a calcium content of 76 mg/100grams, a protein content of 90% and moisture content of 5%. The sodiumcaseinate was dissolved in 600 ml of water at 45° C. 2 grams of sodiumpolyphosphate were added, followed by 110 grams of butter. After mixingto form a homogenous mixture, 30 grams of sodium alginate and 600 ml ofwarm water were added with intensive mixing. The mixture obtained wastreated with 600 ml of a 4% strength by weight calcium chloride solutionuntil a long, strong fibre is obtained. After washing, pressing,flavouring and pasteurizing, this meat substitute product with a chickenstructure and chicken flavour had a water content of 68-78%.

The advantage of using sodium caseinate is that there is no need forthere to be whey-processing facilities onsite.

EXAMPLE IV Whey-Protein Concentrate as Starting Material

125 grams of whey-protein concentrate (Arla, Lacprodan 80, calciumcontent: 374 mg/100 grams, moisture content 5.5%) with a protein contentof 82% is dissolved in 600 grams of water at 45° C. and mixed with 2grams of sodium polyphosphate and 110 grams of butter. Afterpressing/mixing, 40 grams of sodium alginate and 600 ml of water at 45°C. are added to the mixture with intensive stirring. The mixtureobtained is combined with 600 ml of a 4% strength by weight calciumchloride solution. After washing and pressing, the meat product obtainedis flavoured. After the product has been vacuum-packed and pasteurized,the result is a meat substitute with good cooking properties and achicken-meat structure. The end product has a moisture content of70-75%.

In a separate test, the abovementioned whey-protein concentrate wasdissolved in water and then subjected to a denaturation treatment byheating for 10 minutes at 95° C. This was followed by cooling to 45° C.and then the test was continued as described above. The result of thetest was similar to the result of the original test described above; inthis way, it was possible to limit the protein losses via the washingwater.

EXAMPLE V Powdered Milk as Starting Material

The milk protein used is skimmed milk powder (calcium content: 1160mg/100 grams, moisture content: 4%, protein content: 30%). An amount of250 grams was dissolved in 600 ml of water to which 4 grams of sodiumpolyphosphate and 110 grams of butter were added. Then, 40 grams ofsodium alginate and 600 ml of water were added to this mass. Aftertreatment of the emulsion obtained with 600 ml of a 4% calcium chloridesolution, a pleasant white fibre is obtained. Washing, pressing,flavouring, packaging and pasteurization results in a pleasant productwith properties similar to those of meat. Without flavouring, theproduct has a neutral flavour similar to that of milk.

The above formulation which is based on powdered milk uses 4 grams ofsodium polyphosphate. However, if the amount of calcium which is presentis taken into consideration, it has been found that this amount can beincreased to 8 grams, since, as with the other raw materials, there isan excess of phosphate material in the mixture.

Table 1 shows an overview of the tests carried out as well as the mostimportant parameters.

In the examples discussed above, in the case of powdered milk, wheyprotein and sodium caseinate, it is possible to dispense with the use ofa phosphate material yet still obtain an acceptable product, althoughthe products which are prepared with phosphate material achieve slightlybetter scores in quality assessments.

In the case of powdered milk, it is generally also possible, by highpasteurization of the powdered milk solution, to obtain a good productwith the advantage of lower protein losses in the washing water.

TABLE 1 Summary of tests carried out Calcium Weight Product Compositionin the of end Cal- Cal- Cal- Δ Algi- Phos- phos- raw Net pro- cium Mois-Ash cium cium Cal- Raw nate phate phate material weight duct (mg/ Cl FatFat ture Ash on IN OUT cium material (g) (g) (mmol) (mmol) (g) (g) pH100 g) (%) (%) dm (%) (%) dry (g) (g) (g) Maasdam 40 12 117.6 79.8 1103679 5.45 1010 0.2 11.2 38.6 71.0 3.2 11.0 3.2 7.0 3.8 curd (45+) 50+ 4012 117.6 117.2 1274 751 5.52 1020 0.3 22.0 50.8 56.7 3.5 8.1 4.7 7.7 3.0cheese, Maasdam type Sodium 30 2 19.6 1.50 997 613 6.13 634 0.2 13.144.6 70.6 2.0 6.8 0.06 3.9 3.8 caseinate WPC 40 2 19.6 11.7 1027 6455.83 568 0.2 13.2 52.2 74.7 1.9 7.5 0.47 3.7 3.2 Powdered 40 4 39.2 72.3983 561 5.58 1060 0.2 13.5 38.4 64.8 3.3 9.4 2.9 5.9 3.1 milk Calcium Inand Out is understood as meaning the quantity of calcium in the rawmaterial (In) and in the end product (Out). The 600 ml of CaCl₂ addedcontained approximately 8.7 grams of Ca²⁺. The final column of the tableshows how many grams of calcium of these 8.7 grams were taken up by thefibre (out - in).

1. Method for the preparation of a meat substitute product whichcomprises protein, wherein: a) a protein material, alginate and waterare combined, b) the composition from step a) is formed into ahomogenous mixture, c) the homogeneous mixture from b) is mixed with asolution of a metal cation with a valency of at least 2, in order toform a fibrous product, d) the fibrous product is isolated, wherein theprotein material comprises a milk protein material, and the homogeneousmixture of milk protein material, alginate, and water is formed in stepb) in the presence of an amount of a calcium complex-forming agent. 2.Method according to claim 1, wherein a mixture of the protein materialand water is made, the calcium complex-forming agent is added to thismixture and then the alginate is introduced.
 3. Method according toclaim 1, wherein the calcium complex-forming agent is a phosphatematerial.
 4. Method according to claim 3, wherein the phosphate materialis selected from alkali metal and ammonium salts of phosphoric acid orpolyphosphoric acid.
 5. Method according to claim 4, wherein thephosphate material is sodium polyphosphate (NaPO₃)_(n), wherein n isabout
 25. 6. Method according to claim 1, wherein the amount of thecalcium complex-forming agent is at least sufficient to form a complexwith free calcium ions which are present.
 7. Method according to claim3, wherein the amount of phosphate material is 0.1-1.5% by weight, basedon the total of all the constituents of the homogenous mixture. 8.Method according to claim 1, wherein the alginate is present in anamount of 0.1-10% by weight, based on the total of all the constituentsof the homogenous mixture.
 9. Method according to claim 8, wherein thealginate is sodium alginate.
 10. Method according to claim 1, whereinthe pH of the homogenous mixture of protein, alginate, calciumcomplex-forming agent and water is set to a value in the range from 4-7.11. Method according to claim 1, wherein to prepare a product with ameat-type structure starting from milk protein material, the pH is setto a value between 5.0 and 7.0.
 12. Method according to claim 1, whereinto prepare a product with a fish-type structure starting from milkprotein material, the pH is set to a value between 4.5 and 6.0. 13.Method according to claim 1, wherein a finishing material is selectedfrom the group consisting of flavouring, colouring and vegetable oranimal fat, vegetable or animal protein, and a mixture of two or moresaid finishing materials is added to the homogenous mixture which hasbeen formed.
 14. Method according to claim 1, wherein the fibrousproduct, after the fibrous product has been formed and isolated, ispasteurized.
 15. Method according to claim 1, wherein the fibrousproduct is packaged.
 16. Meat substitute product obtained using themethod according to claim
 1. 17. Savoury or sweet snack obtained byprocessing a fibrous product obtained by the method according toclaim
 1. 18. Ready to consume meat substitute product obtained byculinary processing of a product according to claim
 16. 19. Methodaccording to claim 1, wherein the milk protein material is selected fromthe group consisting of: curd from cheesemaking cheese powdered milkwhey protein alkali metal, alkaline-earth metal and ammonium caseinate;and combinations thereof.
 20. Method according to claim 4, wherein thephosphate material is selected from the group consisting of disodiumhydrogen phosphate, sodium hexametaphosphate and trisodium phosphate,and combinations thereof.